Cheesecake Plan {Pt.2}

“I did it fail. It’s okay, they like my cheesecake because I made it with love” – BakeSick

See? I did it fail. I messed up my cheesecake plan. Huhu~ Sad to realize it. Despite it was my 1st trial, still causing resentment. But it’s okay, at least I’ve had done my best. Also, one thing that made me happy, my best friends liked it!! They said it was nice. Phew~ Relieved to know that (kinda compliment? Just assumed that way. LOL)

Wondering my fault, it might be the sour cream that I made with my own hands. It didn’t condensed well, too liquid compared to as I saw on youtube. Besides it had been keeping in refrigerator for 3-4days. Still don’t know how to make a perfect sour cream. Need some more practice in future if so. Wish me luck!!

Here they are the recipe~

Mini Cheesecake with Homemade Strawberry Topping

Yield Serves 10



  • Vegetable-oil cooking spray
  • 3 tablespoons unsalted butter, melted
  • 1 cup graham cracker crumbs
  • 1 1/2 tablespoons sugar
  • Pinch of salt
  • 250 gr cream cheese, room temperature
  • 300 ml sour cream
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • Boiling water, for roasting pan


~Homemade Strawberry Topping~

  • 15 pcs strawberry
  • 10 tbs sugar
  • 50 ml water
  • 50 ml lemon juice
  • 2 tbs honey


  1. Make the crust: Preheat oven to 325 degrees. Coat a each mini pan (for cupcakes) with cooking spray. Wrap exterior of pan (including base) with foil.
  2. Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom  of pan. Refrigerate 15 minutes.
  3. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust.
  4. Set mini pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).
  5. Run a knife around edge of cake, and unmold.
  6. Make the topping: blend all ingredients except honey. Prepare a saucepan, pour in it. Stir and cook it at small fire level until boiling then add honey. Stir again to condense well. Cooled it.
  7. Spoon topping over cake.



About bakesick

A girl that loves cooking and baking. Sharing her experiences through blogging to give some knowledge for people around the world and get them back as well. Learning more about thousand recipes.

2 responses to “Cheesecake Plan {Pt.2}

  1. I love your attitude. We all fail with certain recipes and the best thing to do is learn from the mistakes and try again

  2. You made your own sour cream? Wow! I’m reluctant to bake because when something goes wrong, I just have no idea what went well and hard to fix it. Or well, most baking, you can’t fix it..unlike cooking. But you seem to know what went well. Next time will be better. 🙂 Looks great though!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: